Simple Fruit Jelly Cake Recipe
A soft and bouncy sweet dessert that is so satisfying when chilled and enjoyed on a hot afternoon – this Fruit Jelly Cake is exactly that! A simple make-ahead light dessert that’s perfect to satiate the tastebuds after a spice-filled heavy meal.
Made with longan syrup and adorned with strawberries, kiwis, orange cubes and longan flesh; it’s a delicious alternative to traditional cakes. Sweet, fruity and refreshing, you would love to have a second slice. 😉
Serves 6 adults.
Ingredients
Any fruit that is slightly sweet, sour and tender on the mouth is perfect for this Fruit Jelly Cake.
I used strawberries, kiwi and orange for their vibrant colour. This makes the Fruit Jelly Cake so pretty and stands out very much.
A can of longan in syrup – which is both for the infused sweet syrup with longan flavour, and the longan fruit. You can also use peach in syrup, lychee in syrup, or even a fruit cocktail with nata de coco in syrup. Save the syrup to add flavour to our jelly.
Jelly powder, in which I used clear jelly powder to better show off the fruits inside the cake. Other colours can be used if preferred as well.
Water is added to make up the total liquid the jelly needs, according to the jelly powder’s manufacturer’s instructions.
Sugar, which adds a touch of sweetness to the jelly. I used granulated sugar, as it dissolves easily compared to the other forms.
Salt, added to taste. It also brings out the sweetness of the fruits.
Steps
Here are the brief steps to make Fruit Jelly Cake:
- Prepare the fruits.
- Arrange the fruits in the mould.
- Strain the longan in syrup over a measuring cup.
- Cook the jelly over medium heat until bubbling.
- Pour the jelly mixture into the mould.
- Add fruits into the jelly, alternating with the jelly mixture.
- Leave it to cool and solidify.
- Separate the jelly cake from the mould with a knife, and flip it.
Tips
- Make sure to follow your jelly powder’s packet instructions for the total amount of liquid needed, and measure the amount of syrup obtained from the can. Mine required 1 litre of liquid, so I added 600ml of water to my 400ml of longan syrup.
- Do not overboil the jelly mixture as it overflows very easily.
- Adding the first layer of jelly mixture and letting it cool before adding the rest preserves the pattern at the bottom of the cake mould. Once cooled, running a fork through the jelly creates ridges in the layer; this creates adhesion for the rest of the jelly mixture to bind to the first layer.
- I added all the jelly mixture to the cake mould to reduce the cooling time. This resulted in a natural floating pattern at the top of the jelly. 😉
- Leftover jelly mixture and fruits can be added to a smaller bowl or mould to make bite-sized jellies.
- Make sure to watch the full video to see how I made it exactly!
Storage Instructions
This Fruit Jelly Cake can be kept in the fridge for about 3-5 days, in an air-tight container. However, it is best to consume as soon as possible as any exposed surface of fruits can rapidly deteriorate.
It is not recommended to freeze as the ice crystals formed may change the texture of the jelly once thawed.
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Simple Fruit Jelly Cake Recipe
Equipment
- Sharp Kitchen Knife
- Chopping Board
- Mixing Bowl
- Strainer
- Pyrex Measuring Jug
- Saucepan
- Ladle
- Cake Mould
Ingredients
- 13 strawberry, stems removed, cut into half
- 2 kiwi, washed and peeled, cut to 0,25cm slices
- 1 orange, skin removed and cut to cubes
- 1 can longan in syrup
- 1 packet jelly powder, clear
- 600 ml water, see notes*
- 50 g granulated sugar
- 1/8 tsp salt
Instructions
- Wash the fruits to remove the debris.
- Cut the stems off the strawberries, and cut them into half. Set them aside.
- Cut the top and bottom of the kiwis. Peel the skin with a peeler. Then, cut them into 0.25cm thick slices and set aside.
- Remove the skin of the orange and remove the seeds, if any. Cut them into half and then into bite-sized cubes. Set them aside.
- Open the can of longan and strain the syrup into a measuring cup. Note the volume of the strained syrup. Place the rest of the longan into a bowl.
- Add a layer of strawberry halves, kiwi slices, orange cubes and longan pieces into the mould. If preferred, arrange them to the desired pattern.
- Check the jelly powder manufacturer's instructions for the amount of liquid needed for each packet of jelly powder.
- Pour all the syrup into a saucepan. Add water accordingly to get the amount needed to cook the jelly. Add the sugar, salt and jelly powder to the saucepan. Stir until all the jelly powder has completely dissolved.
- Transfer the saucepan to a stove over medium heat. Stir continuously to cook the jelly for about 6 minutes, or until the jelly mixture has started to bubble and boil. Switch off the heat and set it aside.
- Immediately scoop the jelly mixture into the mould. To preserve the pattern at the bottom of the mould, add just enough jelly mixture to cover the base of the cake mould. Set the mould aside for the jelly to harden for about 15 minutes, while keeping the rest of the jelly mixture on the stove over low heat. Once the first layer of jelly has hardened, run a fork through the surface of the hardened jelly, swirling as much as possible while avoiding the fruits.
- Add the rest of the fruits, alternating with the jelly mixture. Once the cake mould is filled completely, set it aside for the jelly to harden completely.
- For the best eating experience, keep chilled in the fridge once completely cooled before serving.
- To serve, gently push a thin blade or knife along the sides of the cake mould and jelly cake. Gently push the sides of the jelly away from the cake mould. Then, place the serving plate upside down over the cake mould, Carefully flip the plate and cake mould together, and carefully shake the jelly cake out.
- Cut to the desired size and serve.
Video
Notes
- Make sure to follow your jelly powder’s packet instructions for the total amount of liquid needed, and measure the amount of syrup obtained from the can. Mine required 1 litre of liquid, so I added 600ml of water to my 400ml of longan syrup.
- Do not overboil the jelly mixture as it overflows very easily.
- Adding the first layer of jelly mixture and letting it cool before adding the rest preserves the pattern at the bottom of the cake mould. Once cooled, running a fork through the jelly creates ridges in the layer; this creates adhesion for the rest of the jelly mixture to bind to the first layer.
- I added all the jelly mixture to the cake mould to reduce the cooling time. This resulted in a natural floating pattern at the top of the jelly. 😉Â
- Leftover jelly mixture and fruits can be added to a smaller bowl or mould to make bite-sized jellies.
- Make sure to watch the video to see exactly how I made it!